• Finely chop celery. Grate the carrot. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and a pinch of chilli flakes (if using). Season with pepper and cook until softened, 5-6 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• While the veggies are cooking, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, add gnocchi (see ingredients) in a single layer and cook, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season to taste. TIP: Allow the undersides to become golden before tossing! TIP: Add extra olive oil if the gnocchi sticks to the pan.

• To the veggies, add tinned cherry tomatoes (including the sauce!), the plant-based butter, brown sugar, vegetable stock powder and the water (1/4 cup for 2 people / 1/2 cup for 4 people), then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.

• Preheat grill to medium-high. Spread gnocchi in a baking dish, top with veggie sugo, then sprinkle with plant-based grated cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, rocket leaves and toasted almonds, then toss to coat. Season to taste. TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!

• Divide grilled veggie-loaded gnocchi with tomato sugo between bowls. • Serve with green almond salad. Enjoy!